John Myers
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Mustard – Schnitzel
The perfect mustard – schnitzel recipe with a picture and simple step-by-step instructions.
Mustard – schnitzel
- 120 g Pasta to taste
- 2 Chicken schnitzel
- 150 g Spinach frozen
- 80 g Tomatoes, small orange
- Salt, gourmet pepper
- 1 Clove of garlic
- 1 Shallot
miscellaneous
- *Baguettes – Resteverwertung
- Mustard for brushing by feel
- Fat for frying
Pasta
- Cook the pasta in salted water according to the instructions. Drain and drain in a colander. Then put it back in the pot. Put aside.
Mustard – schnitzel
- Take the two chicken schnitzel and place on a plate. First season with salt and pepper. Brush with mustard and then toss in breadcrumbs. Put the fat in a pan, heat it up. Halve the schnitzel so that you have more. Put in the fat and fry briefly all around.
- Then keep warm. Peel the garlic & shallot. Chop it up and put it in a saucepan. Add the fat and let it turn to glass. Put the spinach in and bring to the boil over medium heat. Wash the small tomatoes, cut them in half and add them as well. Continue stewing / frying.
- Add drained pasta. Mix everything together and season. Place the pasta and spinach mixture on two flat plates. Place the cooked schnitzel on top. Serve immediately!
- * Link: Baguettes – recycling of leftovers
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